Tied with the right ribbon and wrapped in the right box, the treats that follow are perfect gifts for anyone — and are best made in your own kitchen in your own bathrobe. They won't take you more than 15 minutes, and you can keep the extras for yourself.
SUGARPLUMS makes about 2 dozen hands-on time: 15 minutes total time: 15 minutes
Tightly covered, these keep for up to 2 weeks at room temperature.
In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until
peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.
NUTTED POPCORN makes 12 cups hands-on time: 15 minutes total time: 15 minutes
This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.
8 cups popped popcorn 2 cups pecan halves 1 cup whole unblanched almonds 1/2 cup pumpkin seeds 1 tablespoon chili powder 1 teaspoon cinnamon 1 1/2 cups sugar 1 cup light corn syrup 1/2 cup butter 1 teaspoon vanilla
Heat oven to 250º F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to
boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.
Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.
